Organic cultivation methods are followed, respectful of the environment and nature.
Green olives are harvested in September. The olives are collected by the nuns of the Convent by hand from the trees, carefully and one at a time, so as not to damage them.
They are then sorted according to size and quality, washed, and placed in large barrels, which are filled with brine. The olives remain in these barrels until they are debittered and all fermentations are complete.
The green olives of the Convent of Ormylia are a completely natural product, with no added chemical ingredients. They are not pasteurised and, therefore, their fermentation may continue after they have been packaged. They stay firm and crunchy, and preserve their rich nutrients. This is why they stand out for their taste.
The nuns of the Holy Convent implement the ISO 9001 & 22000 quality assurance systems in all food production and disposal procedures.
Olives are well known as a great source of monounsaturated fatty acids. Furthermore, they provide fibre and minerals to our body and they are a source of vitamin E, which is a natural antioxidant. It is also believed that vitamin E protects cell membranes from damage and fights osteoporosis.